You don't have to do a whole cabbage all at once Kaylz! We love it as a cooked veg - steamed and a knob of butter mixed in together with ground black pepper - though white works if not, very well indeed. We like it with loads of gravy on it but I know a lot of you give up gravy to get down on carbs - so use a bit more butter in that case!
The other thing it's utterly brilliant in but in this case cut it in neat squares - approx. 3/4 of an inch rather than shredding it - is a vegetable curry. Years ago we used to use a curry house round the back streets of Brum where white cabbage based veg curry was a stock offering - adjacent to a road well known for 'ladies of the night' LOL (Pete knows the name of it and he's never lived in Brum in his life cos it was always in the Midlands News for trouble and featured in certain Sunday newspapers too!
But anyway, the police station was in the main road where the curry house was - but I still wouldn't have gone along it alone! You could have several different starters, pappadoms, two or 3 different curries, tandoori chicken, rice and enormous naans - for about a fiver between 4 of us! The week they got delivery of their tandoor, regulars like us were invited into the kitchen to view them making naans - what an education - difficult to say really whether that kitchen experience was better than the bakery one in Malta where the baker was cheerfully kneading the fag ash dropping off the fag clamped between his lips, into the bread dough ....... we all have to eat a peck of dirt before we die, don't we? - and everything was thoroughly cooked afterwards and none of us ever caught anything, so great!
Saleems Indian food and the Maltese bread were both equally delicious!
